Title: Pasta with alfredo-pesto sauce
 Categories: Italian, Cheese/eggs, Pasta, Sauces
      Yield: 4 Servings
 
      1 c  Fresh basil leaves
    1/3 c  Pine nuts or walnuts
      2    Garlic cloves
    1/3 c  Olive oil
      1 c  Grated Parmesan Cheese
      1 c  Whipping cream
      1 lb Capellini or spaghetti,
           - freshly cooked
 
  Finely chop basil, pine nuts and garlic in processor. With machine
  running, gradually add olive oil through feed tube and process until
  smooth. Mix in 1/2 cup parmesan. Transfer pest to small jar. (Can be
  prepared 4 days ahead.  Pour enough olive oil over sauce to cover.
  Cover and refrigerate.)
  
  Bring cream to boil in heavy medium saucepan.  Whisk in pesto. Season
  sauce to taste with salt and pepper. Combine pasta, sauce and
  remaining 1/2 cup parmesan in large bowl. Toss to coat pasta evenly
  and serve.